Briony Williams’ raspberry tarts
- 100g unsalted butter, softened, plus extra to grease
- 125g plain flour
- 50g ground almonds
- 25g caster sugar
- 1 medium egg yolk
- 1 egg, beaten with 1tsp water, to glaze
- 200g reduced fat crème fraîche
- 200g fresh raspberries
- 30g Cadbury Mini Eggs, chopped
Preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole bun tin with a little butter.
Mix together the flour and almonds in a large bowl. In another bowl, beat the butter and sugar until smooth. Add the yolk, mix to combine; stir in the flour mixture. Tip out onto a floured surface; bring to a dough with your hands. Wrap in clingfilm and chill for 30 mins.
On a floured surface, roll out the dough to ½cm thick. Cut out 12 circles, each 8cm, using a cookie cutter – re-roll any offcuts as necessary. Press into the holes of the prepared tin, prick the bases with a fork and brush with the egg glaze. Bake for 13-18 mins until golden; set aside to cool.
Divide the crème fraîche between the cooled pastry cases. Top each with 3 raspberries, then sprinkle over the chopped mini eggs before serving.